Blackfish

Blackfish usually refers to tautog, a mild, slightly sweet fish with firm white flesh. Fillets are generally fairly easy to eat, but check carefully for pin bones before cooking.

Pat the fillets dry, season them and pan-fry in a little oil over medium heat for about 3–4 minutes per side, depending on thickness. They are ready when the flesh is opaque and separates easily; cook fish to an internal temperature of 63 °C.

Yes. Brush the fillets lightly with oil and grill them skin-side down over medium heat for about 4–5 minutes, then turn carefully and cook until opaque. A fish basket helps keep the firm fillets from sticking or breaking.

Keep it covered in the coldest part of the fridge and cook it within 1–2 days of buying. For longer storage, wrap it tightly and freeze it; thaw it overnight in the fridge rather than on the worktop.

Its mild flavour works with lemon, parsley, garlic and butter, as well as with capers or a tomato-based sauce. Serve it with potatoes, rice or roasted vegetables; it also suits fish tacos and simple fish stews.

For a similar firm, mild texture, use cod, haddock or pollock in pan-fried fillets and stews. Sablefish is much fattier: it has 15.3 g fat per 100 g, compared with 1.8 g in blackfish, so it suits richer preparations.

A 100 g portion provides 16 g of protein and 82 kcal. It is also high in vitamin A and a source of iron and calcium.

No: “blackfish” is a common name used for different fish in different places. If you need to know the species—for example, when following a recipe—ask for its scientific name or check the species name on the packaging.